Shrimp UnFried Rice is a healthier twist on a take-out favorite. It is so easy to make at home, you won't need to order out anymore.
|Oil||1 Tablespoon , divided|
|Eggs||4 Large , whisked|
|Red bell pepper||1 , diced|
|Shelled edamame||1/2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm) , minced|
|Shrimp||1/2 Pound , peeled and deveined|
|Cooked brown rice||4 Cup (64 tbs)|
|Low sodium soy sauce||2 Tablespoon|
|Sesame seeds||1 Tablespoon|
|Diced scallions||1 Tablespoon|
In a skillet, heat 1 teaspoon of the oil over medium heat.
Add eggs and cook for 1 minute stirring to make scrambled egg. Take out from the skillet and set aside in a plate.
Into the same skillet, heat the remaining 2 teaspoons oil, add the red bell peppers and cook 3-4 minutes, until soft.
Add the edamame and garlic and cook 1 more minute.
Add the shrimp and salt and cook 3 minutes, until they are bright pink.
Add the cooked eggs, rice, soy sauce and sesame seeds and cook 2 minutes, just until heated through.
Garnish with the scallions and serve.